St. Patrick’s Day Cupcakes

St. Patrick’s Day Cupcakes

Celebrate the luck o’ the Irish by serving these festive cupcakes for dessert.

Kids and leprechauns alike will love the color and the loads of chocolate chips inside!
Yields:18 cupcakesPrep:20 minsBake:18 mins 375°F

1 3/4
4-serving-size package instant pistachio pudding mix
cup miniature semisweet chocolate pieces
cup sugar
2 1/2
teaspoons baking powder
teaspoon salt
beaten eggs
1 1/4
cups milk
cup cooking oil
teaspoon vanilla or 1/4 teaspoon almond extract
of a can cream cheese frosting (1 cup)
Green colored sugar
cup candy-coated milk chocolate pieces


  1. Grease muffin cups or line with paper bake cups. In a large mixing bowl stir together flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mixture just until combined. Fill muffin cups 2/3 full.
  2. Bake in a 375 degree F oven for 18 to 20 minutes or until golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar, then milk chocolate pieces. Makes 18 cupcakes.

    From the Test Kitchen

    Up to 2 weeks ahead, prepare and bake the cupcakes but do not frost them. Wrap and freeze the cupcakes. Thaw and frost before serving.

    Nutrition Facts

    (St. Patrick’s Day Cupcakes)

      Per serving:

    • 285 kcal cal.,
    • 13 g fat
    • 32 mg chol.,
    • 179 mg sodium,
    • 40 g carb.,
    • 3 g pro.
    • Percent Daily Values are based on a 2,000 calorie diet

credit: © Copyright 2015, Meredith Corporation. All Rights Reserved


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s